Italian Focaccia-onion Bread

CATEGORY	CUISINE	TAG	YIELD
	Italian	Bread, Italian, Yeast	1	Servings

INGREDIENTS

2		Dry yeast, dissolved in one
		cup lukewarm water
3	c	Unbleached flour
		Olive oil
1	t	Sugar
1	t	Salt
3	T	Tomato paste
1		Yellow onion, peeled and
		chopped
6		Green onions, chopped
1		Clove garlic, crushed
		Fresh-cracked pepper

INSTRUCTIONS

Place the water and yeast in a mixing bowl. Add half the flour, 1/4
cup olive oil, the sugar, and salt, and mix with an electric mixer
until smooth. Add the remaining flour, and blend in by hand. Place  the
dough on floured board, and knead for 5 minutes. Place the dough  on a
Formica countertop or on plastic wrap, and cover with a large  metal
bowl. Allow to rise about 1 hour, or until doubled in bulk.  When it is
doubled, punch the dough down, and knead it for 1 or 2  minutes. Roll
the dough out to fit a greased 9- by 13-inch shallow  pan, and place
the dough in the pan. Let the dough rise until not  quite doubled in
bulk, and then punch holes all over it, using a  fork. Brush the top of
the dough with some olive oil and then the  tomato paste. Mix together
the yellow onion, green onions, and  garlic; use to sprinkle top of
dough. Sprinkle with the pepper.  Preheat the oven and bake at 375Ã¸
for about 25 minutes, or until  lightly browned.  busted by Sarah G.
NOTES  : This bread is great on a buffet. Or slice in half and use for
Italian sandwiches. I like a little Italian salami, some yellow  onion,
and a few green olives. Drizzle a little Italian salad  dressing on the
sandwich, and enjoy with a heavy red wine. Recipe by:  A Frugal Gourmet
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar
17, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1864 Calories From Fat: 372 Total Fat: 42.3g Cholesterol: 0mg Sodium: 3446mg Potassium: 1778.6mg Carbohydrates: 320.3g Fiber: 22.6g Sugar: 13.1g Protein: 51.3g